Fried cabbage and bacon

    (869)
    25 min

    Cabbage and onions, cooked in bacon fat, and served with a splash of cider vinegar – not exactly healthy, but very tasty!


    647 people made this

    Ingredients
    Serves: 6 

    • 3 slices back bacon, chopped
    • 1/2 onion, sliced
    • 1 small cabbage, cut into thin wedges
    • 2 tablespoons water
    • 1 pinch sugar
    • salt and pepper to taste
    • 1 tablespoon cider vinegar

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook the chopped bacon in a large frying pan over medium heat until cooked. Remove bacon, and set aside.
    2. Cook onion in the hot bacon fat until tender. Add cabbage, stir in water and add pinch of sugar, salt and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

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    Reviews & ratings
    Average global rating:
    (869)

    Reviews in English (657)

    0

    We used a big enough cabbage but between four of us, we would have eaten a lot more. I used 2 onions (one red, one brown) and left out the sugar and it was delicious. I'll definitely make it again.  -  11 Feb 2014

    by
    365

    OMG Jen - Thank you so much. This review is from a person who had to go outside when my mom or anyone cooked cabbage! Could not stand the smell. This recipe is great. The only thing I did different and proably everyone else knew to do this - but I have never, ever cooked cabbage - I did add salt and pepper and covered it to help wilt the cabbage faster. Not for too long and when thoroughly cooked, it was still a little crisp and delicious. I loved it and my family did as well. I am 67 y/o and considered to be a good cook in my circle, but this recipe absolutely tops all of mine. Thank you so very much. A fan!  -  01 Jan 2006  (Review from Allrecipes US | Canada)

    by
    259

    I am not sure what those who gave the recipe "mediocre" or bad ratings were expecting. As one can see, it is a very simple recipe with a very simple result. I would not omit the vinegar, as in such a small amount compared to the volume of cabbage, i dont feel that it could be offensive. but i do think it adds a subtle and important flavor. I also suggest increasing the amount of bacon to your taste. I mean, its bacon, so the more the merrier. i used 5 slices. also, this is one of those dishes that makes for leftovers that get better and better.  -  23 Feb 2004  (Review from Allrecipes US | Canada)

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